Creamy Corned Beef Cabbage Parmesan (Printable)
Tender cabbage and corned beef baked in a rich, creamy parmesan sauce with golden melted cheese topping.
# What You Need:
→ Meats
01 - 2 cups cooked corned beef, chopped
→ Vegetables
02 - 1 medium head green cabbage, cored and shredded (about 6 cups)
03 - 1 medium onion, diced
04 - 2 cloves garlic, minced
→ Sauce
05 - 2 tablespoons unsalted butter
06 - 2 tablespoons all-purpose flour
07 - 1 1/2 cups whole milk
08 - 1/2 cup heavy cream
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - 1/4 teaspoon paprika
→ Cheeses
12 - 1 1/2 cups shredded mozzarella cheese
13 - 1/2 cup grated parmesan cheese, plus more for topping
→ Optional Garnishes
14 - 2 tablespoons chopped fresh parsley
# Directions:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with butter or cooking spray.
02 - Melt butter in a large skillet over medium heat. Add onion and cook until soft, about 3 minutes. Add garlic and cook for 1 additional minute until fragrant.
03 - Stir flour into the skillet and cook for 1 minute to remove raw taste. Gradually whisk in milk and heavy cream, ensuring no lumps form. Continue whisking until sauce thickens, about 3-4 minutes.
04 - Stir in salt, pepper, and paprika. Remove from heat. Add 1 cup mozzarella and 1/2 cup parmesan, stirring constantly until completely melted and smooth.
05 - In a large mixing bowl, combine shredded cabbage, chopped corned beef, and cheese sauce. Mix thoroughly until cabbage is evenly coated.
06 - Spread mixture evenly in prepared baking dish. Top with remaining 1/2 cup mozzarella and generous sprinkle of additional parmesan cheese.
07 - Cover dish with aluminum foil and bake for 25 minutes until cabbage begins to soften.
08 - Remove foil and continue baking for 15 minutes until cheese is bubbly and golden brown on top.
09 - Let casserole rest for 5-10 minutes before serving to allow flavors to meld. Garnish with fresh parsley if desired.
# Expert Tips:
01 -
- The way the cabbage softens while still holding onto its sweet crunch is pure magic
- Leftovers somehow taste even better the next day, if they last that long
02 -
- Overbaking will make the cabbage mushy, so keep an eye on that foil removal timing
- The sauce continues thickening as it bakes, so stop whisking when it's slightly thinner than you want
03 -
- Squeeze the shredded cabbage between paper towels if it seems especially wet after cutting
- Grate your own cheese instead of buying pre shredded for better melting